GTB
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What did you have for tea tonight?What did you have for tea tonight?
We had breaded white fish with mash potatoes and peas. :thumbl:
Any unhealthy teas out there? :D
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Local lass
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i was naughty i had a burger and chips from the charcoal grill.with garlic mayo.
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Local lass
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something i havnt had for a long time i had chicken keiv chips and beans and it was mmm mmm
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GTB
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Pasta tonight with a home made tomato and bacon (which I cured myself :thumbl: ) sauce.
We had a lovely roast pheasant last night which I reckon is much better than a bland roast chicken.
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Local lass
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i find phesant to rich .and gamie for me.
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Local lass
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i had creamy mash,buttered leeks,white cabbage,and pork and leek sauages with thick gravy and it was complete heaven.
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GTB
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Cottage pie tonight. :thumbl:
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Local lass
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Had roast beef,yorkshire pud,peas,broccoli,roast spud,cauli,carrots and rich gravy it was yum yum.
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GTB
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I went out shooting this morning with a friend so I was able to bring some pigeons back with me for the table. I decided to do something a little different with these birds, so I de-breasted them and then butterfly cut the breasts to give me very thin rashers of meat. I then put these rashers in a salt/sugar/pepper/paprika and crushed chilli mixture for a couple of hours as a quick cure - mainly to extract the moisture out of the meat and to give the meat a hot tang. I then hot smoked (using oak sawdust) these bits of meat in my chimnea for a couple of hours. When they were done I let them cool before cutting the meat into 10mm strips of what can only be called "pigeon Jerky" which was surprisingly very nice. It has that salty, chilli hot tang which went very nice with the smoky aroma and the texture of the pigeon. It's a bit of an odd thing to do with a pigeon but I will certainly do this recipe again.:old_thumbs:
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pimpdriver
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can you come round our way and shoot the seagulls?
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jolou39
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I did barbques on Friday, Saturday and Sunday - I am now officially barbequed out!!!!
I can recommend the Pork and sweet chilli sausages from Morrisons - tasty!! Their burgers were good as well........I also cooked chicken with a honey, soy sauce and spicy marinade..
My mum came round tonight and we had chicken in a white wine and cream sauce with rice - very nice........
I had too much chicken so may have chicken with peppers and couscous tomorrow night............
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GTB
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Do you make your own cous cous or use a packet mix?
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jolou39
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tonight I am cheating and using a packet mix - but even then I add extra garlic or cumin and coriander to add a bit more of a zing!
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GTB
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I love a good squeeze of fresh lemon juice over cous cous. 
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jolou39
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I add some chicken which was in a garlic and oyster sauce.....yum!
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GTB
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The three birds which I shot last Saturday, 2 pheasant and one woodcock, were cooked this afternoon in a slightly different way than I normally do it. I picked the white pheasant and then drew it as per normal.
I then boned the bird out, taking the rib cage and back bone from the carcass, leaving the the only bones in the wings and legs. I then mixed the meat from the other pheasant and woodcock with some sausage meat, fresh thyme and sage, an onion and some salt and pepper. I then stuffed the original, boned out bird with this meaty stuffing and trussed it to suit. After an hour or so in the oven and another 15 minutes to "rest" my roast was done. Rather than take slices straight off the breast you can take the slices from top to bottom and not hit any bone.
The result was, in aesthetic terms, very good - it looked more like a terrine than a roast. Taste wise, it was also very nice but I think the ratio of sausage meat should be a little lower than what I put.
There is just about half of it left after my family and I had tea, so we will be having it cold with a bit of bubble and squeak tomorrow night.
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